BLACKENED STEAK SALAD

Blackened Steak Salad image

Provided by Vicki Butts (lazyme)

Time 25m

Number Of Ingredients 19

FOR SPICE MIXTURE:
1 Tbsp paprika
2 tsp ground black pepper
1 1/2 tsp salt
1 tsp garlic powder
1 tsp cayenne pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
FOR SALAD:
1/4 c olive oil
2 Tbsp balsamic vinegar
1 tsp dijon mustard
6 c mixed baby greens, packed
1 1/2 green bell pepper, thinly sliced
1/2 c red onion, thinly sliced
2 5-oz beef tenderloin steaks, each about 1/2-inch thick
3 Tbsp butter, melted
6 Tbsp crumbled blue cheese (about 3 ounces)
1 tomato, quartered

Steps:

1. For spice mixture: Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)
2. For salad: Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between 2 plates.
3. Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to cutting board; let stand 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and serve.